Roasted Sweet-Potato Salad

The salad can be refrigerated for up to 1 day. Bring to room temperature before serving.

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Ingredients

Yields:
8

Cal/Serv:
306

4 lb.
sweet potatoes

3
slice bacon

1 tsp.
Salt

1 tsp.
freshly ground pepper

3 1/2 tbsp.
canola oil

c.
fresh lime juice

1 tsp.
Dijon mustard

1
clove garlic

1 tsp.
toasted sesame oil or roasted peanut oil

6
scallions

1
red bell pepper

c.
roasted peanuts

1/4 c.
cilantro

Directions

Total Time:
0:00

Heat oven to 425F. In a large, heavy roasting pan, toss potatoes, bacon, 1/2 tsp each of the salt and pepper, and 1/2 Tbsp of the canola oil until evenly coated. Roast 35 to 40 minutes, stirring potatoes every 10 minutes, until potatoes are lightly browned and tender, and bacon pieces crisp. Cool in pan to room temperature.

In large serving bowl, whisk remaining 1/2 tsp each of the salt and pepper, remaining 3 Tbsp of the oil, lime juice, mustard, garlic, and sesame oil until combined. Add potatoes and remaining ingredients. Gently toss salad with large spoon until evenly dressed, being careful not to smash the potatoes.

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